Shallow-Fried Camembert

I haven’t quite been able to master this so that the end result looks as good as it tastes. The crumb mixture doesn’t tend to stick as well as it should, and the camembert will often stick to the base of the pan. I’ve tried a few different tweaks to try and improve this but nothing has worked to date.

However, as long as you can get past the look (which is a bit messy and squashed) you should enjoy the taste – crispy-ish coating with melted camembert on the inside. Yum!

Ingredients:

125 g (4.4 oz) of camembert cheese

1 egg, beaten

40 g (1.4 oz) of almond flour

Canola oil for frying

Recipe:

Cut the camembert into six equal size slices. You can leave on or remove the white rind depending on what you prefer.

Dip each piece of camembert in the egg, and then roll in the almond flour to coat well.

Put canola oil in a medium size pan, enough to give 1/4 of an inch coverage on the base of the pan.

Heat the canola oil on a medium heat, and add the crumbed camembert pieces when the oil is hot.

Cook the camembert for approximately 2-3 minutes on each side (the coating should be golden brown when it is ready). Drain on a paper towel before serving.

Nutritional Info:

Calories

Carbs

Fibre

Net Carbs

Fat

Protein

Camembert

391

0

0

0

35

20

Egg

246

0

0

0

5

6

Almond flour

65

2

0

2

22

10

Total

702

2

0

2

62

36

Per serving (3/6)

351

1

0

1

31

18

Note that the nutritional information here excludes the canola oil used for frying (since minimal oil is absorbed).

They look great! I’ve been planning making these for a while and I think what might work is (1) a dusting of almond flour before the egg to help it stick, and (2) freezing the battered cheese first, before frying.